5 pounds red potatoes
2 pounds bacon (see note below)
1 small onion (or part of a large one, use your leftovers)
apple cider vinegar
dark brown sugar
Set a large pot of salted water on to boil. While that's coming to a boil, cut the potatoes into bit-sized pieces.
Rinse them well in a colander before putting them in the boiling water, then boil until they're fork tender. Mine took about 15 minutes. It will depend on how small you dice them and what kind of potatoes you got. Drain them in the colander.
While the potatoes are cooking, you can get started on the bacon. In stainless steel pan, cook bacon and transfer to the same bowl you're going to put the finished salad in.
Dice the onion and add it to the pan you cooked the bacon in. Sauté until translucent and starting to turn brown.
When the onion is cooked, deglaze the pan with the cider vinegar. Add enough to coat the entire bottom of the pan, and scrape up all the brown bacony goodness. If you need measurements -- and this is definitely not an exact science -- it's a little less than a half cup.
Remove the pan from heat and stir in two or three tablespoons of dark brown sugar.
Add the potatoes and half the bacon back to the pan and toss everything together. Be careful not to smash the potatoes too much.
Don't worry about getting it perfectly mixed. It's better to toss it quickly, so all the vinegar doesn't get absorbed into just one layer of the potatoes.
Transfer the bacon to a smaller serving bowl. As soon as most of the vinegar is absorbed, turn everything out into the bowl.